Spinach Rice Souffle

1 10-ounce package frozen chopped spinach
2 T. butter
1 cup cooked rice
1 cup shredded cheese, mozzarella  or Monterey Jack
2 eggs
1/3 c. milk
2 T. chopped onion
½ t. Worcestershire sauce
½ t. salt
½ t. thyme

1. Cook spinach slightly, without water.  Do not drain.
2. Add butter, rice and cheese.
3. Blend eggs, milk, onion, Worcestershire sauce, salt and thyme in a blender.
4. Combine with the spinach mixture.
5. Place in a greased 1 quart casserole or soufflé dish.
6. Bake at 350 degrees for 30 minutes.